Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Sept. 14, 1995)
Spilyay Tymoo Warm Springs, Oregon September 14, 1995 7 Arlene Boileau Bob Pawelek 4-H it Youth Livestock Clint Jacks OeJSION SERVICE Staff Chair, Madras Sue Ryan 4-1 1 Assistant Norma Simpson Home Economics (503) 553-3238 The Oregon State University Extension Service staff Is devoted to extending research-based Information from OSU to the people of Warm Springs In agriculture, home economics, 4-H youth, forestry, community development, energy and extension sea grant program with OSU United States Department of Agriculture, Jefferson County and the Confederated Tribes of Warm Springs cooperating. The Exenslon Service offers Its Droarams and materials equally to all people. v .J11 I.lk'V i A 7 Fft'ff .- The Clover Speaks Recipes made easy from OSUHealth & Wellness cooking classes I by Sue Ryan J Welcome to another edition of "The Clo ver Speaks" !!! For those of you who don't Jinow me, my name is Sue Ryan and I am the new 4-H program aide at the O.S.U. Exten sion office. I used to work for KWSO Radio v doing the morning news show. September Is sort of a windup month for us here in the 4- II office. Officially the new 4-H year starts October 1st. 4-H Leaders need to know that jifter October 1st all new registration forms 5 I i need to be filled out. This is for both registra tion and insurance purposes. If you have any questions call me or Arlene at 553-3238. For all of those 4-H leaders and members from last year- mark y our calendar for 4-H Recog nition Day !! This year's celebration is set for Saturday, October 7th from 1 to 4 p.m. in the 4-H Center. All 4-H leaders need to turn their membership lists in for year pins by Septem bcr25th. Those leaders who intend tocontinuc their clubs should indicate this on their mem bership lists. If you are interested in becom ing a new 4-H leader this fall stop by our office on the second floor of the Education Center and find out all the details. The clean-up from the 4-H Wilderness Enrichment camp at Trout Lake continues with numerous lost and found items sitting at the office. We're sure that these towels, tennics, shirts and shorts belong to someone so please stop by our office to claim them. Planning is already underway for next year's camp session. Arlene and I would like to take this time to say a big "THANK YOU" to Jenny Langnesc, our Summer Youth worker. Her last day was September 1st. Jenny was a great help to us in the office this summer and we wish her lots of fun and luck in her Junior year this fall at Madras High School. by Norma L. Simpson I was among the winning team in a "Food Preservation Jeopardy" contest in Bend in August. Our prize was the Italian Pretzels recipe from a Wallowa County 4-H'er Jill Frascr. It sounded so tempting that I thought teens in Warm Springs might try them for a teen party. Let's compare notes on the accep tance. Italian Pretzels 2 cups small pretzels 1 tablespoon butter 12 tablespoon dry spaghetti sauce mix 12 tablespoon Parmesan cheese Put 2 cups of small pretzels in an oblong 9X13 inch baking pan. Put I tablespoon butter and 12 tablespoon dry spaghetti sauce min into a small glass bowl. Microwave the butter mixture on high for 20-30 seconds or until butter is melted. Pour butter mixture over the pretzels. Toss pretzels to cover the mixture. Microwave them on medium low for 3-4 minutes or until toasted. Remove dish from microwave, sprinkle with Parmesan cheese, cool. Serve at room temperature. Store in tight container. Jill Fraser, Wallowa County 4-H'cr Beef Stroganoff 12-16 oz dry wide noodles 1 lb extra lean ground beef 1 cup chopped onion 2 can low fat Cream of Mushroom soup 2 cups ( 1 6 oz) non-fat plain yogurt or non-fat sour cream 1 teaspoon garlic powder or 1 minced clove Start cooking noodles. Put a tea kettle or Eot of wartcr on to boil. Brown the ground ccf and onions in a non-stick pan until cooked through. Put beef and onions into a strainer and rinse with boiling water to re move excess fat. Rinse the pan with boiling water as well. This rinising will remove about half of the fat. Return the meat and onions to the pan. Add soup, yogurt, and garlic to beef and onions. Heat through (don't boil) then serve over one (1) cup of noodles per person. This recipe also works well with leftover roast beef. Protein: 22 grams, Carbohydrate: 5 1 grams, Fat: 5.5 grams; servings per container: 8; calories per serving: 350. Meringue Cookies 2 eggs (room temperature 14 teaspoon Cream of Tartar 18 teaspoon salt 12 cup sugar 12 teaspoon vanilla extract Preheat recipe to 225 degrees and coat a baking sheet with non-stick cooking spray. Beat the egg whites with an electric mixer set at high until foamy. Add the cream of tartar, salt and continue beating. Gradually add the sugar and beat until stiff peaks form. Add the vanilla and beat at medium speed just until blended. Spoon the batter by rounded teaspoons onto the baking sheet, make either 12 large maringues or 24 small ones. Bake for 50-60 minutes or until the meringues are firm. They will not brown. Cool on wire rack. Protein: 1 gram; Carbohydrate: 1 7 grams; Fat: 0 grams; Calories per serving: 18 Self -esteem is self-confidence, self-worth & self-respect Tomatoes, a versital fruit with many uses adapted by Norma L. Simpson ' It seemed like we didn't have much warm weather this year, but the slow planting time didn't seem to affect the crop for one lady jvho called. She had tomatoes coming out her ears "What can I do with all those tomatoes?" 5 At the same time I receive a news release from the Central Oregon Master Food Pre servers who had written a number of food processing news releases for radio and news papers. I was one of the Master Food Pre servers from Jefferson county who partici pated in the writing sessions. I know the goal of the volunteers is to make sure that families get the most out of the gardens and the abundance of beautiful fresh foods in our area.. .all preserved safely. You can call lis at DSIIWarm Snrinoc - - . .. . ... Extension if you have questions at 553-3238 added liquid. You can also make tomato juice, or tomatovegetable juices and tomato sauce. In the display rack outside my office in the Education Center you can pick up yourself a copy of the PNW Bulletin 300 "Canning Tomatoes and Tomato Products." If pressure can the tomatoes you can cut down the time to 1 5 or 25 minutes depending on the pack at 12 pounds of pressure for dial gauges or 15 pounds pressure for weighted gauges. Besides canning, tomatoes can be frozen. Some people prefer to cook the tomatoes first and then freeze, but the more meaty varieties, like the pear shaped Romas, freeze well whole. You don't need to peel the toma toes since they will pop out of their skin when slightly thawed. They are great in soups, stew and sauces. c you can all the Dc"schufes County Food" r' Drying tomatoes is1 Casy.' Just slide 'the1 ' Preservation Hotline f503-385-1410) on Tuesdays and Thursdays from 1-3 pm. Vol unteers will be on hand to answer you ques tions. They have volunteered hundreds of hours this summer to get people the informa tion you need on time. Now back to the tomatoes. Remember they are a borderline fruit...just barely acid which means that special precautions should be taken when you preserve tomatoes. Our goal is to prevent botulism poisoning. J If yo'u plan to can tomatoes, you need to use up-to-date processing methods. The wa rmer bath processing time varies from 40 min utes to 90 minutes per pint for our elevation depending on how you pack the jars. It is also recommended that lemon juice or citric acid be added to each jar of tomatoes as an added margin of safety. Both boiling water canning and pressure canning instructions are avail able for canning tomatoes. Home canners should use the latest OSUUSDA tested methods to be safe. You can crush tomatoes, pack them whole cjr halved in water, pack them whole or halved in tomato juice or pack them raw without tomatoes 14 inch thick and1 put on the dryer trays. Dry until they are leathery and no longer have moist spots. Tomatoes can be dried in the oven 1 50F with the door popped open with a pot holder. Sun drying is also an option, but the tomatoes should be brought indoors in the evenings or they will reabsorb moisture. Dried tomatoes in oil is a popular way to use the dried tomatoes; however some pre cautions need to be taken to assure a safe product. As long as NO fresh herbs or fresh cloves of garlic or other vegetables are packed in the oil along with the tomatoes, the prod uct can be stored at room temperatures in definitely (as long as the oil does'not turn rancid.) If the fresh herbs, garlic, etc. is added, the tomatoes can only be stored in the refrigerator and for no longer than three weeks. The problem is that the herbs and garlic are low acid foods, the oil provides an airtight atmosphere so botulism poisoning could occur. To make tomatoes in oil, fill the jar with dried tomatoes and cover with veg etable or olive oil. Put on the lid and let the jar set. Some people prefer to dip the dried tomatoes in vinegar before putting into the jars. The tomatoes will reabsorb the oil quicker if dipped first. "Self-esteem is a state of mind. It is a way you feci and think about yourself and others, and is measured by the way you act. Self esteem can also be defined as your internal belief system and how you experience life externally. High self-esteems is the most positive phrase in the English language. It relates to having a positive sense of your inherent worth as a person. Self-esteem is made up of learned feelings and positive thoughts that reflect a positive attitude of "I CAN DO IT", versus a pessimistic attitude of "I CAN'T DO IT". "Self-esteem is self-confidence, self worth, and self-respect. It involves re specting others, but also feeling a sense of harmony and peace within yourself. "The key to elevated self-esteem is the willing to take responsibility for your feelings, desires, thoughts, abilities and interests and to accept your overall strengths and act ac cordingly. ;j "Your self-esteem affects everything you do. It reflects "you" to everyone with whom you can come in contact Each of us is born with-the'enpaeity for positive feelings, but it is possible to learn not to like yourself through practice andor life experience. This book will teach you to appreciate your self-worth and importance. "Self-esteem is not a fixed or rigid state. It changes depending on what you experience or how you are feeling. ' , "Most low-esteem is caused by negative emotional reactions. It is not easy to reach adulthood with a sense of high self-worth today because of many factors that come into play in this complex world. Unfortunate childhood experiences; criticism by parents, teachers, peers; your environment; media; cultural backgrounds; or society in general can Cause feelings of inferiority and low self esteem. If these feelings are reinforced by negative belief patterns, they can become habit forming, and low self-esteem can be come the norm for an individual. "As you become an adult, you depend on others for a sense of importance. Negatives feelings and thinking patterns can become powerful illusions of truth. Physical, emo tional and psychological consequences will influence your thinking and your mind can form value judgments. "Self -esteem is both conscious and un conscious. It is an ongoing evaluation of yourself. A belief of what you can and can not do. Self-esteem can be learned! But it does not happen overnight or by chance." pages 1-2. FEELING GOOD ABOUT YOUR SELF IS NOT A LUXURY; IT IS AN AB SOLUTE NECESSITY. by Connie Palladino, Developing Self Esissm published in 1989 by Crisp Publications, Los Altos, Califor nia, p.l. ISBN 0-931961-66-1 WHAT OTHERS HAVE DONE TO INCREASE THEIR FEELINGS OF SELF-ESTEEM i The following comments have been of fered by participants from self-esteem work shops about specific things that have helped them develop better self-esteem. My self-esteem improved because: I asked my trusted friends and family members for feedback. I practiced positive thinking and visual ized success. I read a lot of positive literature. I asked the counseling service to help me through difficult times. I identified my values and then made them priorities. I regularly attended support groups. I improved my ability to meet new challenges and risk changes. I discovered my parents and friends be lieved in me. I wrote down my accomplishments on a daily basis. I learned to be honest in expressing my strengths, talents and skill. I found a new job and experienced suc cess on the job. I made myself do things without waiting for others to suggest action. I took action on ideas I believed in. I made a definite effort to improve my personal appearance. I enrolled in a "Human Effectiveness" class to overcome my fear of the public. I completed my G E D and went back to school. . I took a battery of tests to identify my strengths. I practiced meditation, and exercised daily. adapted from Developing Self-Esteem by Connie Palladino, printed in 1989 by Crisp Publications, Los Altos, California, p.21. ISBN 0-931961-66-1 OSU news tips on washers, energy and sewer costs Stockman's Roundup: Help to control cheatgrass f by Bob Pawelek - OSU Extension Livestock Agent ; Some help may be on the way to control cheatgrass. , New cheatgrass (downy brome) control research initiatives underway may provide contror 6f future crops resulting from the seed produced by the abundance of cheatgrass this year. t One of the particularly interesting efforts is under way at the Pendleton experiment station by USDA-ARS researchers Dale Wilkins and John Williams. The concept under evaluation combines the use of a mold board plow and a field chopper to achieve satisfactory levels of residue on the surface while at the same time burying the cheatgrass seed. Another of the cheatgrass control projects is a long-term (six-year) trial on at least two Umatilla County farms which is evaluating the impact on cheatgrass and the profitability of about a half-dozen different crop rotations and combinations of tillage and herbicides. It is being conducted cooperatively by Oregon Sate University agricultural scientists Dan Ball and Don Wysocki and Extension agent Mike Stoltz. Several new selective cheatgrass herbicides are also under evaluation in sev eral trials around the Inland Northwest. Varietal differences in competitiveness of winter wheats against cheatgrass and jointed goatgrass are being studied in re search at the Palouse Conservation Research Station near Pullman by USDA-ARS weed scientists Alex Ogg, Frank Young and Steve Seefeldt, all of Pullman, and University of Idaho agricultural scientist Gary Lee. Some differences were noted during the 1993-94 growing season, which had 52 less pre cipitation than the 30-year average. Communication for Ag Communicating for Agriculture (CA), a national non-profit association made up of farmers, ranchers and rural small business members in 48 states, has joined in .the call for a federal investigation of concentration in the meat packing industry, increased cor porate control of livestock supplies and the impact on consumer prices. It has called for an objective investigative study that researches technical issues related to competitive pricing, corporate-controlled captive livestock supplies, lack of competi tion and potential monopolistic practices in the meat packing and meat industries. - CA also called for an examination of the threat of losing access to fair, competitive markets for independent livestock produc ers, and specifically asked that the study examine the impact of three possible actions to alleviate the situation, including: -Enforcement of laws changed under re cent deregulation or establishment of new regulations, that restrict monopolistic and uncompetitive practices in the industry. -Possible steps to break up the largest, most dominant meat packing companies. -Ways to assist the establishment of new, producer-owned cooperative meat plants to ensure market access for independent beef and hog producers. Credit means debt by Norma L. Simpson The ads say "instant credit," "easy credit," 'convenient credit." From the advertiser's point of view, that's probably true. But as the consumer who is the target of the ade, you might look at it different. Whe you are ex tended credit, you incur debt. In other words, instant debt, easy debt, convenient debt. So ask yourself, is it worth it to you to get more debt? Avoid going into debt for things you do not need or do not really want. Easy credit encourages consumers to buy more expen sive things that later they regret. One common gimmick is to say, buy now and you don't have to pay until six months later. What they don't tell you is that you owe money starting from the day you pick up the product. You pay interest even though you don't have to start paying until later. That means that w hat you bought costs a lot more. Be smart...Set aside money for the things you want then pay cash. ..and save a bundle. As water, energy and sewer costs rise, a new generation of clothes washers is hitting the market. They use half the water than typical top loader and combination washers dryers use and less energy and detergent too. Some of the new clothes washers are an updated version of the old-fashioned "front loaders" from the 1930s and 1960s. Front loading washers save space because the clothes dryer can be stacked on top. Other combine convenience of top loading the ben efits of a horizontal axis drum. If you're like a lot of Oregon households, you wash some 380 loads of laundry a year -about seven loads a week, according to the Oregon State University Extension En ergy Agent Dave Brook. Each year, says Brook, a horizontal axis washer would save your household 4,000 gallons of water. That adds up to about $13 in water and sewer costs, $ 1 5 to $20 on electricity or natural gas for water heating and 40 pounds of detergent. Prices for the new washes range from $750 to more than $1,000. "They cost more than standard models," says Brook, "but en ergy, water and detergent savings easily pay back the extra cost in about five years. (The average life of a washer is nearly 15 years.) 'Another benefit is the washer's reduce im pact on the environment from lower water and energy consumption to fewer chemicals in the waste stream." A horizontal axis machine needs only half as much water because the clothes are com pletely immersed during each rotation of the drum. A top-loader needs to fill the drum completely to immerse clothes. Because less water is used, less detergent is used too about two-thirds less, according to manufac turers. Horizontal axis washers spin clothes at much higher speeds than conventional machines - about 800 revolutions per minute (rpm) compared to 425 rpm - so clothes require about 10 percent less time in the dryer or on the line. And because the washer drum spins in only one direction, fabric is not stressed as much as in agitator style top loaders. Clothe don;t wear out as fast. Unbalanced loads also are much less a problem in horizontal axis washers than in conventional top-loaders. There are a few downside, Brook points out Horizontal axis take longer to wash a load of clothes. Sand some models have a slightly smaller capacity than typical Ameri can washers. It also is more time consuming to stop the machine in mid-cycle to add or remove clothes. Two American companies are among manufacturers now making the next genera tion washers: White-Westinghouse and Gibson. Imports are available from Staber, AEG, Asko and Miele. Maytag and Whirl pool plan to unveil their new models next year. You can get more information on hori zontal axis clothes washers and a complete list of manufacturers and model numbers from Oregon Energy Line, the OSU Exten sion Energy Programs's publications request line. Call toll-free in Oregon: 1-800-457-9394. Septic tank booklets available at OSU by Norma L. Simpson In June, Oregon State University brought on board a Water Quality Educator, Gail Glick, who is concerned about all kinds of conditions related to water we drink and the water we use. You may have met her at State and County Fairs in booths talking about the "Home ASyst" program and doing "Household Well Nitrate Screening" of wa ter quality in Oregon. The last week of August I received some information about the programs and I called her for other infor mation available to you. Among her concerns is the Septic Tanks in rural areas and proper maintenance of them. Another concern is well water especially as related to septic tank and barn yard drain age. Three publications on septic tanks are free of charge by writing to her: Gail Glick, Water Quality Educator, Gilmore Hall Room 1 16, Oregon State Uni versity Corvallis, Oregon 97331-3906. Her tele phone is (503) 737-2041. Write for: EC 1340 "Why Do Septic Systems Fail" no charge; EC1341 "Septic Tank-Soil Absorption Systems" no charge; and EC 1343 "Septic Tank Maintenance" (no charge). Gail Glick says that she will be visiting Warm Springs soon to see what water quality problems we have and how to tackle them. I suggested she visit the museum to see the meaning of water to the tribes of Warm Springs. 1